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Honey balsamic pulled pork



  • 3 tablespoons (45 g) brown sugar, divided
  • 2 teaspoons (10 g) garlic powder
  • 2 teaspoons (10 g) chili powder
  • 1 teaspoon (5 g) cumin
  • 1-1/2 teaspoons (8 g) kosher salt, divided
  • 3/4 teaspoon (4 g) freshly ground black pepper, divided
  • 2 lb (900 g) boneless pork roast
  • 6 cups (1.4 L) no-sodium chicken broth
  • 2 tablespoons (30 ml) canola oil


  • 1/2 cup (125 ml) balsamic vinegar
  • 1 cup (250 ml) prepared barbeque sauce
  • 3 tablespoons (45 g) honey
  • 1 clove garlic, minced
  • 6 soft buns



  1. Heat oven to 350°F (176°C).
  2. Stir together one tablespoon (15 g) brown sugar, garlic powder, chili powder, cumin, one teaspoon (5 g) salt and 1/2 teaspoon (3 g) pepper in a small bowl. Pat roast dry and rub with spice mixture.
  3. Heat oil in Dutch oven or large, oven-safe saucepan over medium high heat. Add pork roast and brown all over, turning occasionally, anywhere between 12-16 minutes (three to four minutes per side).
  4. Add broth and bring to a simmer. Cover and place in oven.  Cook for three and a half hours, remove from oven and rest, covered for 30 minutes.


  1. Meanwhile, bring vinegar, barbeque sauce, remaining brown sugar, honey, garlic and remaining salt and pepper to a simmer in a small saucepan over medium-low heat. Cook until thickened, about 20 to 25 minutes.
  2. Drain pork juices and shred pork with two forks. Add sauce and stir to combine. Spoon mixture onto buns to serve.

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